Fresh herbs are my secret weapon. Errr… not so secret anymore. I find they tie a meal together beautifully! But don’t ask me to pick a favorite. It all depends on the meal or the flavors. Although, I think basil is in the top 5. Right?
Since I usually buy basil in bulk, I end up putting it in just about everything. There’s basil on potatoes, wrapped around mozzarella & tomatoes, IN cocktails, pesto (obviously), pasta, PIZZA, and everything else in between.
This is a great (& versatile!) dressing. Plus it’s easy, so there’s that.
I usually put this on salads, but it can also be drizzled over roasted potatoes, grain bowls or even salmon.
And you’re looking for some salad inspiration, you can check out a hashtag I started #neveraboringsalad. Have I told you the story behind that? Maybe that’ll be my next post. It’s a good one.
Basil Vinaigrette Dressing
makes about 3/4 cup
- 1 cup packed basil leaves, washed
- 1/2 cup olive oil (extra virgin or regular)
- 1/2 lemon, juiced
- 2 cloves of garlic, peeled
- 1/2 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1/4 crushed red pepper flakes
Place all the ingredients into a food processor or high powered blender. Blend or pulse until everything is incorporated and smooth.
This is great on salads, roasted potatoes, or a grain bowl.
Store in an airtight container and in the refrigerator for up to a two weeks.
June 2 2016